My love for smoked salmon knows no bounds. Be it brunch or an appetizer – I am INTO it. Remember when I made these smoked salmon bagels a few years ago? I ate that for a few solid months straight. So delicious! (more…)

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We’ve got a holiday breakfast treat today!

This cinnamon orange french toast bake is the perfect make-ahead festive breakfast that is cozy and tastes like a big bite of the holiday season. It’s easy to prepare and even easier to bake!

These overnight french toast bakes are one of my favorite breakfasts to prepare. They are great for brunch or any holiday, and just SO easy because all of the work is done the day before!

And it’s kind of unbelievable just how delicious a french toast bake can be after all you did that morning was throw it in the oven. 

Okay okay – and cover it with glaze! 

I think by now you know how much my family loves cinnamon orange rolls, bread and the like. It is a very comforting, nostalgic flavor this time of year. My kids beg for orange rolls and my mom will often make them if they are over there in the morning. They adore them!

So I knew that an orange baked french toast would be a giant hit in our family. It tastes festive, feels fancy and special and is ridiculously filling. Sure, it might put you in the holiday food coma, but I promise that it is so worth it. 

Now let me tell you the best part: I love making this with croissant bread. YESSSSS. A croissant made into a loaf of bread – it’s amazing. I usually can find it at ALDI. You don’t have to use that particular kind of bread, but I tell you, if you can find it… oh my gosh. It’s heavenly. Because it’s so flakey and toasty with multiple layers, but also light at the same time. If you can’t find croissant bread or don’t want to use actual croissants, you can use brioche! 

This is how I make it!

I chop up the bread and place it in a baking dish. Next, I whisk up my egg and cream mixture, complete with french orange zest, lots of cinnamon and vanilla. Deeeeelish. 

Pour that custard over the bread, making sure each piece gets covered. Sometimes I’ll take a spatula and press a few bread cubes down just so they get coated. (more…)

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I’m here with your weekend treat!

These pumpkin coffee cake muffins are super delicious – basically like pumpkin cake – and swirled with a cinnamon streusel that is crumbly and crunchy and wonderful. You won’t only want these on the weekend… trust me.

I’m hoping they become a fall staple in your kitchen. They are SO good.

And can I just tell you:

They use a whole can of pumpkin!

This is KEY because you don’t have to find a half-open can in your fridge in a month that’s filled with mold. I love when recipes call for the whole can and I can just use it up. No need to save it when you’re just going to toss it. 

I also love coffee cake because it’s a great excuse to turn cake into a breakfast food. I mean, in my family, it’s always been one. My mom and my aunt are the queens of eating cake for breakfast. 

Now, I consider myself someone of a pumpkin muffin connoisseur. My kids and Eddie LOVE my pumpkin muffins, so much that I even make them in the summer. Year round! And just last night, I made a big batch for Max who is leaving for a hockey tournament. 

They are always a hit, so tender and moist and very satisfying. Which is how I knew they’d be PERFECT in a coffee cake muffin. 

I mean, take this muffin and add a bunch of cinnamon streusel deliciousness? I’m game. 

They are also incredibly easy to make. I mix everything in one giant bowl, then I use a cookie scoop to transfer the batter into the liners. 

When it comes to coffee cake muffins, I like to use the tulip muffin liners. You can easily find these on amazon! I love to use them because some of that crumbly topping will inevitably fall or spill off and this is a great way to contain it all. It gives you a little more space to have a coffee cake muffin with that crunch on top.

The best part of the coffee cake muffin is that there is streusel inside of it! So you scoop a little batter into a liner, sprinkle on some of the streusel and then add more batter on top.  (more…)

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I have your weekend treat! 

This apple cider coffee cake will become your new fall love. It’s a great breakfast, ideal for an afternoon snack with coffee and great for brunch with friends. I also really love serving this for a holiday because you can easily make it ahead of time. 

It will stay fresh and fabulous and you can serve it with ease the next morning. Plus, it will make you look all fancy! 

I am a firm believer in apple cider over pumpkin this time of year. I live for apple cider everything! The flavor and even the scent are so much more nostalgic for me than pumpkin is.

Plus, I just like apple cider better. It’s less spiced. It’s more appley. 

Wow. I know – great descriptions. 

But I think it’s because apple cider is so FRESH and tart. It’s a bit refreshing and thirst-quenching, whereas pumpkin is just so warm and cozy. I like apple bits a whole lot more. 

Then, we have the whole idea of coffee cake.

Cake for BREAKFAST?

Why yes, of course. That’s the best idea ever.

We all know that coffee cake is just a perfect excuse to eat cake for breakfast. 

Here’s how I make it! 

The base of this cake has grated apple in it and a touch of apple cider. It’s so delicious and moist! This cake base is from my blueberry peach coffee cake and everyone loves that so much. So I kept the fruit in it and it’s delish.  (more…)

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It’s officially apple cider season!

This apple cider granola is filled with cinnamon, oats, pecans, apples and made with a delicious apple cider brown sugar mixture to bring it all together. It has crunchy clusters and tastes amazing in yogurt or eaten as cereal.

Or by the handful!

I adore apple cider so much more than other fall flavors. Sure, pumpkin and pomegranate are great, but apple cider has my heart forever. It’s such a wonderful nostalgic flavor and I don’t find it to be as polarizing as pumpkin either.

Plus, my kids love it too! 

My all-time favorite granola recipe is my salted maple granola. It’s a staple around here. So I used that recipe as a base, as well as my peach cobbler granola. I made a delicious apple cider version that none of us can stop eating. It is SO crunchy.

And I am the biggest texture freak ever!

Jordan loves granola just as much as I do, so he has been going crazy over this. I like to use chewy dried apples (not apple chips!) in the granola – these remind me of quaker instant oatmeal in the best way possible. Again, it’s a super nostalgic and familiar taste and texture. And the chewy texture really adds to the whole pan – we have lots of crunch, chew and spice! 

When serving, I like to add in some freeze dried apples. I love how they are crispy crunchy. More apple flavor? Yes please.

Now, you can buy an apple pie spice or make your own. I always have apple pie spice on hand because I love to use it in baking and even in things like oatmeal. Or this granola! But the main spices you need are cinnamon, nutmeg, allspice and ginger. I also occasionally add in a tiny pinch of cardamom for even more warmth. 

Not only do I use apple cider and the apple pie spices in this granola, I also like to use apple butter! If you don’t have apple butter, an apple preserves would work too. My favorite is from american spoon! 

The apple butter gets simmered with the cider, butter and brown sugar to make theeee most absolutely decadent appley syrup that coats the ingredients before baking. 

When it comes to nuts, you can use what you love in this recipe. I like pecans for the fall-like feel, but sliced  or chopped almonds work well too. So do walnuts! 

And if you like a fancier granola, of course more add-ins are welcome. Coconut, pepitas, flax and more. Since I’m in a kid-dominating household, I try to play to their favorite flavors. Another great option is more dried fruit, like cranberries or cherries.  (more…)

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This has got to be your summer breakfast for the next month!

This peaches and cream baked oatmeal is so satisfying. The ideal summer breakfast, if you will. FIlled with juicy peaches, old fashioned oats, plain greek yogurt and maple syrup for a touch of sweetness. 

It’s not overly sweet, but if you’ve made any of my baked oatmeals before, you know I love to refer to them as oatmeal CAKE. It truly is like peach oatmeal cake. And I could not be more obsessed. 

I’ve been a huge fan of peaches and cream oatmeal my entire life. Like, we are talking that it was my favorite comfort food growing up. I’d pick it over any dessert or pizza or anything like that when I was a kid.

I’ve already shared a peaches and cream oatmeal cup recipe. And I do have a baked version that came out of another cookbook. But this one uses my classic baked oatmeal recipe – the one that tastes like oatmeal cake – and includes a crunchy streusel on top for an extra pop. 

I love that this recipe holds together: you can cut actual squares of baked oatmeal and freeze them. The squares also make it easy to drizzle on cream, milk or top with more yogurt.

Here’s how I make it!

First up, the diced peaches. I leave the skin on mine because we don’t mind it (I actually like it), but feel free to peel the peaches before dicing. I can’t tell a huge difference when everything is mixed together. 

Then, the dry ingredients. Oats, cinnamon, baking powder and salt. 

Next, the wet ingredients. Eggs, plain greek yogurt, milk, vanilla extract and maple syrup. If you don’t want to use maple syrup, you can use honey. Or even the same amount of sugar, just put it in the dry ingredients. 

Finally, the streusel. This part is definitely optional and I’ve made many baked oatmeals recipes without it. But it adds the most wonderful brown sugar crunch to the oatmeal! You mix together brown sugar, flour, butter and a pinch of cinnamon together until it becomes a sandy texture. Sprinkle it all over top and bake!

I love this recipe because you can make it ahead of time. You can serve it warm or chilled right from the fridge. It’s so easy to reheat, whether it’s single portions or the whole dish. 

It can be the base for an oatmeal bar, where you serve different fruits, nuts, seeds and an array of nut butters for topping. Also! It can be meal-prepped for breakfast or lunch because it holds up so well.  (more…)

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This is how I like to do breakfast for dinner.

This broccoli cheddar frittata souffle is so perfect when you want a cheesy egg bake for breakfast, lunch or dinner. You can make it ahead of time, enjoy it warm or cold and it tastes absolutely amazing.

I know that I just told you last week how I find different ways to make broccoli for my family. We all love it and it’s easily our number one vegetable. So here’s another! 

Melty cheese, baked eggs and chopped broccoli with all the flavor in the world. It’s such a huge hit over here.

I really wanted to get this to you in time for Easter but with the release of Easy Everyday, I got behind! Before I knew it, the holiday had passed and I didn’t get to share this recipe that we adore.

But!

The good news is that I don’t even make this for holidays! I truly make it for dinner. Or the occasional brunch.

See, this is by far my favorite way to make a frittata. And it’s pretty much the only way I make them now! There is also a new one in Easy Everyday, just FYI. 

The souffle element is so easy and doesn’t take much time at all. You seperate the eggs, whip the whites and then fold the whites into the egg filling.

It’s simpler and once you’ve done it once, it’s ridiculously easy. 

So easy, in fact, that unless I’m incredibly pressed for time, it’s the only way I make a frittata. 

It adds so much – the texture is cloudlike. It’s soft and perfectly chewy. The frittata rises higher and doesn’t fall too much, which is excellent for feeding hungry kids. It reminds me more of a quiche even though it doesn’t have a crust.

This is how it comes together:

I start the broccoli in the skillet so it can soften a little bit. Just a bit! 

Then, I separate the eggs. The yolks go into one large bowl and I add the cheese and herbs.

In a smaller bowl, I whip the whites with a hand mixer until peaks form.

Then, I fold the whites into the yolk mixture gently but thoroughly. Make sure you’re only folding and it’s all incorporated! 

Next, I pour it in the buttery pan with the broccoli. Cook it for a few minutes. Top with more cheese. Then transfer it to the oven where it rises like magic!

Finally, when it comes out of the oven I throw on some arugula or microgreens. Deeeeelish.  (more…)

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Best ever coffee cake, coming your way.

This greek yogurt coffee cake is so tender and filled with the most delicious cinnamony crumb. The texture from the crumb is perfect and the cake is light and fluffy. Everyone loves this cake!

Sheet cake coffee cake is the best coffee cake!

Know why?

It makes a ton and you can share!

It’s lovely for brunch. Afternoon coffee! Even post-dinner dessert. 

I am no stranger to making coffee cake after coffee cake. It’s just that I usually make them in a bundt pan. I love those versions too!

But then I found this classic version in a sheet pan and I was so in. 

I love having the option to make a 9×13 cake so I can freeze some, share some and more. 

I don’t think it’s any secret that I love using greek yogurt in my cakes too. Because I love how moist it makes them. It adds a little bit of tangy flavor and it’s so simple. If you don’t have or love yogurt, you can always swap sour cream! It’s just as good and some would say… probably better. 

I’m just over here, a huge yogurt freak. 

Just look at that crumb!

This cake is EASY. 

First, mix up the crumb so it’s ready.

Next, make the batter. It’s super simple and starts with melted butter! You can make it in one bowl. One and done!

Make sure to spray a 9×13 baking dish with the nonstick baking spray. You know, the one that has the flour in it too!  (more…)

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Breakfast is on the menu today!

These souffle egg bites are so delicious, easy to prepare for breakfasts ahead of time and even something that you can make for dinner with bacon and sourdough toast.

Sounds amazing if you ask me! 

I’m almost always craving breakfast. It’s the OG comfort food. 

And because there are just SO many variations that you can make with eggs, you know they are always a winner. 

I have a similar recipe for these in my next cookbook, Easy Everyday! They are something I make constantly and we LOVE them. 

They are better than traditional egg muffin bites because you whip the egg whites first. It gives them a lighter, fluffier texture. They are so satisfying to make and to eat! 

I store them in the fridge and either eat them cold or warm them up for a few seconds in the microwave.

And the best part: there are so many variations! You can add just about any fillings that you love. (more…)

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New year, new breakfast! 

This blueberry muffin baked oatmeal is super delicious, unbelievably satisfying and keeps you feeling good so you’re energized for the day. It’s topped with a cinnamon streusel that makes all the difference – some crunchy, muffin-like topping that takes it over the top! 

There is not much that I love more than having breakfast ready to go, especially when it’s something that I love.

You know that I have a few incredible baked oatmeal recipes that I adore. One of them… I basically call it oatmeal cake. I love how chewy baked oatmeal can be and that it’s the perfect vehicle for all sorts of toppings.

Toppings are what make it! Give me any variety of nuts, seeds, chocolate, coconut, fruit, drizzles – anything. 

This breakfast is so great for many reasons: 

It’s fully make-ahead. You can meal prep it for the week or enjoy it on a weekend morning. 

It’s also ridiculously satisfying. A nice balance of protein and carbs and fat and fiber which makes it extra filling.  (more…)

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